Friday, May 1, 2009

Restaurant quality thin crust pizza that disappears almost as fast as it's made.

Crispy like a cheesy decadent cracker.  I keep telling myself that it's the last piece for me, but I can't stop because it's so scrumptious and snacky at the same time.  The key to these pizzas is brushing the underside of the Lavosh with a little olive oil and placing it in the oven directly on the racks for about 3 minutes before topping it.  This way it has a snappy bite to each piece, even the center pieces.  I used all premade foods from Trader Joes, but feel free to use home made alfredo or tomato sauce if you've got the time.  

3 Cheese Pesto Pizza Recipe

1 package of Lavosh (an unleavened flatbread, you can substitute tortillas or pita if Lavosh is unavailable)
2 T. Olive Oil
1 Jar Alfredo sauce
Cherry tomatoes, halved lightly seasoned w/ salt and pepper
Grated Parmesan
Goat Cheese

Preheat oven to 400˚. Brush underside of Lavosh with olive oil, toast directly on oven racks until barely browned on edges, approx. 3 minutes.  On foil lined pan (easy cleanup!), place Lavosh and spread alfredo sauce in a thin even layer. Top with tomatoes, cut side up, placing small dollops (pea size) of pesto directly on halved tomatoes.  Top with approx. 1 C.  mozzerella, 2 T. goat cheese, and finally 2-3 T. parmesan (top with as little or as much of each cheese as you like, but the thin crust can't hold too much topping or it will run out onto pan). Bake until cheese is bubbling and very lightly browned, about 8-10 minutes.

No comments:

Post a Comment